Soft and chewy Pumpkin Butter Mochi with a decadent crispy buttery crust. This Japanese Hawaiian fusion pumpkin mochi cake has the perfect chewy texture, and a warm, cozy flavor. Perfect for pumpkin spice season, it's the perfect comfort treat!
Table of contents
A decadent mix between pumpkin spice pie and Japanese mochi, pumpkin butter mochi is the best of both worlds. Made with warm spices and pumpkin puree, this pumpkin mochi cake has a unique chewy and stretchy texture. With an irresistible crispy top, this pumpkin recipe is guaranteed to become a family favorite!
Pumpkin butter mochi is the perfect fusion between Hawaiian cuisine and Japanese ingredients, with a sprinkle of pumpkin pie spice and fall aromas. It's like a chewier version of chichi dango mochi, with pumpkin flavor! The unique texture and sweet taste make pumpkin spice mochi one of the best pumpkin recipes of the season. I can guarantee you'll finish a whole tray in a few minutes!
Why you'll love this recipe
- Pumpkin flavor: This Pumpkin Butter Mochi recipe uses pumpkin purée and pumpkin pie spice for a vibrant fall flavor. With a sweet, roasted and perfectly spiced flavor, this one's at the top of my list for pumpkin desserts.
- Unique texture: If you love mochi, this pumpkin mochi is absolutely next level. Its satisfying chewy texture paired with the gooey richness makes it a very popular treat that's guaranteed to make you come back for more!
- Easy to Make: This recipe only takes minutes to make and it requires no advanced skills. You can make this ooey and gooey sticky dessert in only a few minutes and with only a handful of ingredients.
- Pumpkin Puree – Canned pumpkin puree works best for for a smooth texture. Make sure it's pumpkin puree and not pumpkin pie filling.
- Mochiko Flour – Also known as Japanese sweet rice flour or glutinous rice flour, it’s essential for achieving the famous chewy texture. Regular rice flour cannot be used, as it’s different from glutinous rice flour. This type of flour can be found in most Asian grocery stores.
- Pumpkin Pie Spice – This is what gives the pumpkin butter mochi its iconic fall flavor. You can also make your own blend with cinnamon, nutmeg, cloves and allspice.
- Butter – For that velvety richness, melted butter is a must. Butter substitutes cannot be used, as it’s essential for the chewy buttery texture.
Ingredient Substitutions & Variations
This Pumpkin Mochi recipe is incredibly versatile, as it can be tailored to your own taste. Here are some ideas:
- Non-Dairy Milk – Coconut milk is a great substitute that also adds natural sweetness and a subtle coconut flavor. You can also use almond or oat milk as well.
- Fresh Pumpkin - You can also use real pumpkin, but it needs peeling, coring and roasting beforehand. Then you need a food processor to blend it into a puree.
- Brown Sugar – Can be used as a substitute for white sugar. Brown sugar adds an extra hint of caramelised flavor, but it can also make the orange color less vibrant.
- Nuts – Walnuts or pecans can be sprinkled on top for an added crunch, enhancing the chewy texture of the mochi.
- Vanilla Extract – Add a dash of vanilla extract to bring sweetness and enhance the warm spices.
How to make this recipe
1. Preheat oven and prepare baking tray. Whisk together wet ingredients in a large bowl.
2. In a separate bowl, mix the dry ingredients. Add them into the wet ingredients.
3. Combine the wet and dry ingredients, whisking until completely smooth, without any lumps.
4. Pour into tray and bake until set or until the top is golden brown in color. Cool, slice, and enjoy!
Success Tips & Tricks
- Don't Overbake: For that perfect gooey texture inside and a crispy exterior, it's important not to overbake the pumpkin butter mochi. Keep an eye on the surface of the batter and take it out once it's golden brown in color. It should still have a slight wobble.
- Room Temp & Melted Butter: Always use room temperature ingredients paired with melted, yet cooled butter. This ensures an even batter consistency.
- Cutting butter mochi: To achieve those clean slices, let pumpkin butter mochi cool completely before cutting into it. I recommend wrapping your knife in plastic wrap before cutting. This little hack keeps the knife from sticking, making it easier to cut.
- Enjoy Fresh: Butter mochi goes off very quickly and it loses its crispy exterior. For the best texture, enjoy it on the same day!
Serving & Storing
Room temperature: Cover fully in plastic wrap, then store in an airtight container for up to 2-3 days. If using coconut milk, the pumpkin mochi stays fresh for only 1-2 days maximum.
Freezer: Cover in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or in the fridge, then reheat in an airfryer for 5-10 minutes to bring back the crunchy top.
Reheating: I recommend rehearing in an air fryer at 180C (350F) for 5-10 minutes to make the crust crispy again.
Frequently asked questions
Butter mochi is made with sweet rice flour, which does not contain gluten. Although it’s also called glutinous rice flour, this in fact does not contain any gluten.
Yes you can, just make sure it’s well covered in plastic wrap and you can leave it out for up to 2-3 days. However, if you use coconut milk instead of regular milk, it goes bad faster, so only keep it out for 1 day.
Although very delicious, this recipe is not exactly healthy as it contains quite a bit of sugar and butter. You can try lowering the butter amount, but the result won’t be as chewy. You can also substitute the sugar with sweeteners like xylitol or erythritol.
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Looking for more delicious pumpkin recipes? Check out this quick and easy Pumpkin Sheet Cake!
If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Chewy Pumpkin Butter Mochi Cake Recipe
- 3 medium eggs, room temperature
- 1 ¼ cup sugar (250 grams)
- 5 tablespoons butter, melted and cooled (75 grams)
- ¾ cup pumpkin puree* (180 grams)
- 1 ½ cups milk (360 grams)
- ½ cup heavy cream (120 grams)
- 2 ½ cups mochiko rice flour* (330 grams)
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon pumpkin pie spice
- Preheat oven to 180°C (350°F). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.
- In a large mixing bowl, combine the eggs and sugar, whisking until pale in color. Add in the melted butter and pumpkin puree, mixing again to combine.
- Pour in the milk and cream, then whisk well until fully combined.
- In a separate large bowl, sift the mochiko flour, baking powder, salt and pumpkin pie spice. Whisk all the dry ingredients together.
- Pour the wet mixture into the flour, then use a whisk to mix combine until silky and lump-free.
- Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles.
- Bake for 45-50 minutes, or until the top looks golden-brown and there is little bobble in the middle.
- Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.
- To slice, use an oiled knife to prevent sticking. Serve with an extra sprinkle of pumpkin pie spice on top!
- Pumpkin puree: Ensure you use puree, and not pumpkin pie filling.
- Mochiko rice flour: also known as glutinous rice flour or sweet rice flour. Plain rice flour cannot be used.
- Storing: cover in plastic wrap and store in airtight container for 2-3 days maximum. If using coconut milk, store for 1-2 days maximum.
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 1 large servings.